Coconut Curry Chicken Meatballs

Coconut Curry Chicken Meatballs Recipe

These clean eating meatballs are so darn good. Creamy curry with a hint of lime makes this paleo dinner a favorite of the whole family.

Prep Time : 5 minutes
Cook Time : 35 minutes
Total Time : 40 minutes
Servings : 20 meatballs
Calories : 280kcal

Ingredients :
Meatballs

•     1/2 cup roughly chopped carrots
•     1/4 red onion chopped
•     2 tbsps freeze dried cilantro
•     Juice of 1 lime
•     2 tbsps basil
•     1 tbsp coconut aminos or soy sauce if not Whole30
•     1 tsp ground ginger
•     1 clove garlic
•     1/2 tsp ground cumin
•     1/4 tsp red chili flakes
•     1/4 tsp each sea salt and pepper
•     1 lb ground chicken

Sauce

•     1 14oz can coconut milk
•     1 tbsp red curry paste
•     1 tbsp almond butter
•     2 tbsp lime juice
•     1 tsp minced garlic

Directions :

Note : Pre-Heat Oven to 400F

Meatballs

1. Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped.
2. Add the chicken and mix well.
3. Roll into 1 1/2 - 2" balls and place them on a lined or greased pan.
4. Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.

Sauce

1.  In a large skillet, over medium heat, heat the coconut milk.
2. Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.

Putting It Together

1. Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.
2. Serve over cauliflower rice.